864 tutti recipes

Oatmeal pancakes blend rolled oats into flour for high-fiber, low-fat breakfast pancakes with egg whites and skim milk. Nutty, hearty, and ready in 25 minutes.

Buckwheat pancakes made with a blend of buckwheat and all-purpose flour, water instead of milk, and sugar substitute. Diabetic-friendly with a nutty, earthy flavor.

Mom's favourite cornmeal biscuits, rolled and cut Southern-style biscuits with yellow cornmeal for nutty crunch. Tender flaky bites perfect with jam, butter, or clotted cream.

Lemon brown rice with cashews, fresh lemon zest, and black pepper. A bright, nutty vegetarian side dish with just five ingredients that comes together in minutes.

Peanut butter chocolate chip cookies loaded with chopped pecans and semisweet chocolate. Butter and shortening create a crisp edge with a soft, nutty center.

Barley-amaranth waffles built on whole-grain alternative flours with no wheat. Nutty, slightly sweet, vegetarian-friendly waffle batter doubles as pancakes for a high-fiber breakfast.

Whole wheat pecan banana bread sweetened only with maple syrup and ripe bananas, no refined sugar. A nutty, hearty breakfast loaf with a crumbly texture.

A quick braise keeps this much maligned "little cabbage" tender-crisp, slightly nutty and not mushy. Dressed simply in a butter mustard sauce seasoned with tarragon.

These rich cookies are delightfully crisp, buttery and nutty, with just the right amount of sweetness from the filling and the sugar dusting.

High-fiber whole wheat buttermilk pancakes brightened with a hit of orange zest. Nutty, tender, and naturally wholesome. A 30-minute breakfast that feels indulgent.

Whole wheat buttermilk waffles with wheat germ for extra nuttiness. Six simple ingredients, crisp outside and tender inside, perfect for fresh fruit and maple syrup.

These cookies are buttery and flakey, love the walnut filling that gives the cookies just enough nuttiness and sweetness. Well balanced flavor, and cute little pockets, just can not have enough of them.

Italian Queen's biscuits (biscotti di regina) coated in toasted sesame seeds. Sicilian Christmas and wedding cookies with a tender, crumbly texture under the nutty sesame crust.

Southern-style peach cobbler with brown sugar, cinnamon, and lemon-kissed peaches under a tender drop biscuit topping. Half whole wheat flour gives the crust nutty depth.

Vegan Bolivian-style huminta with quinoa, tofu, and winter squash blended into a savory baked casserole. Tahini and anise give the dish nutty depth and a faintly licorice finish.

Hearty apple buckwheat muffins packed with tart Granny Smith apples, earthy buckwheat flour, cinnamon, raisins, and walnuts. The fruit keeps them moist while buckwheat adds nutty, whole-grain depth.